2. Ingredients: onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and flour.

3. Wash hairtail and gut the head and tail.

4. Then cut into blocks with uniform length, add onion, ginger, garlic, cooking wine, soy sauce and salt, sprinkle with a little pepper and marinate for 25-30 minutes.

5. The surface of pickled hairtail is covered with a thin layer of flour.

6. Heat the wok, pour in cooking oil, and when the oil temperature is 60% to 70% hot, add hairtail. Don't worry about turning it over, just turn it over and fry it after a little shaping;

7. Fry in medium and small fire until both sides are golden, remove hairtail and put it in kitchen paper to absorb excess oil.

8. Set the table, or continue to make sweet and sour or braised hairtail.